Orecchiette con Broccoli
Ear pasta with broccoli
Ingredients
- 200 g Orecchiette
- 1 Broccoli
- 3 cloves Garlic
- 4 Anchovy fillets
- 4 tbsp Extra-virgin olive oil
- 1 tbsp Salt
- ½ tsp Red pepper flakes (optional)
Method
- Bring a large pot of salted water to a boil.
- While the water heats, cut the broccoli into small florets and slice the garlic thin.
- Warm the sliced garlic, anchovy fillets, and red pepper flakes in the olive oil over low heat until the anchovy melts into the oil.
- Cook the orecchiette in the boiling water, adding the broccoli for the last few minutes, until the pasta is one minute shy of al dente (firm to the bite) and the broccoli is tender, about 10 minutes.
- Reserve a mugful of pasta water, then drain the pasta and broccoli.
- Toss the pasta and broccoli in the anchovy oil with a splash of pasta water until glossy.
- Serve in warm bowls.
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About Orecchiette con Broccoli
Orecchiette con broccoli is a pasta from Puglia, the heel of Italy, where the little ear-shaped orecchiette are a regional signature and are classically paired with cime di rapa, or broccoli rabe. This version leans on broccoli, cut small so the florets nestle into the cupped pasta and catch the sauce. The dish is built on a handful of pantry staples rather than a long list, and what makes it sing is a technique: garlic, anchovy, and chili are warmed slowly in olive oil until the anchovy dissolves completely, leaving no fishiness, only a deep savory backbone.
The result is greaseless but glossy, the pasta and greens bound by that emulsified oil with a splash of reserved pasta water, so every ear carries a little heat from the red pepper flakes and a salty umami hum. It cooks in about twenty-five minutes and uses one pot for both the pasta and the broccoli, which go in together for the final minutes. This is weeknight food that eats like a considered plate, best served straight into warm bowls with maybe a further drizzle of raw oil. A hard cheese grated over the top is welcome, though the anchovy already supplies much of the depth grated cheese usually brings.
Orecchiette con Broccoli: frequently asked questions
How many calories are in Orecchiette con Broccoli?
A serving has about 693 calories — 20.2g protein, 86.1g carbs, 30.8g fat, 7.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Orecchiette con Broccoli gluten-free?
As written, no — it contains Orecchiette. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Orecchiette con Broccoli take to make?
About 22 minutes start to finish, but only around 11 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Orecchiette con Broccoli?
The core ingredients are essential, but you can leave out red pepper flakes — they're optional and mainly there for extra flavor or finish.
How many servings does Orecchiette con Broccoli make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.